Chocolate or red velvet cake cubed
2 cups fresh or frozen strawberries (thawed)
1 jar Strawberry + Basil jam
1 jar chocolate sauce
1 pint whipping cream with 1/4 cup sugar
Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Strawberry Basil Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and sugar together until it peaks. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil.
Note: Can use Blueberries and Blueberry + Lavender Jam in place of strawberries and Strawberry + Basil jam.